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Try a Cuban twist to your turkey this Thanksgiving. The turkey is marinated with a sour orange and garlic mixture. It's then roasted with until the skin is crisp and golden brown. This could be the best turkey you've ever had. Trust us!
serves/makes:
ready in:
over 5 hrs
6 reviews
1 comment
ingredients
13 pounds turkey, preferably fresh
salt & fresh ground pepper
8 tablespoons unsalted butter
MARINADE
1 head garlic, break in cloves and peel
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 1/2 teaspoon ground cumin
2 teaspoons dried oregano
1 cup lime juice or sour orange juice
directions
The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin.
Prepare the marinade: Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tbls marinade to the main cavity and 1 tbls to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade.
Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times.
Preheat the oven to 300 degrees F.
Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird.
Increase oven temperature to 350 degrees F and roast for 1 hour. Increase the heat to 400 degrees F and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.
cook's notes
Sour orange is a bumpy green-orange fruit that looks like an orange but tastes like a lime. Limes are often used in their place.
added by
xyz
nutrition data
691 calories, 38 grams fat, 4 grams carbohydrates, 80 grams protein per serving. This recipe is low in carbs.
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reviews & comments
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Ilanita REVIEW:
October 14, 2019I have made this exact recipe for TEN YEARS! It is everyone's favourite....and now I end up making it twice a year :) I use more garlic, and a little more marinade then called for! BRILLIANT recipe! You won't disappoint. 10 years and 20 turkeys later...always moist and a hit!
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Victoria November 23, 2017
How long should I cook it if itâs a 16.5 lb turkey ??
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CDKitchen Staff Reply:
The rule of thumb is about 15 minutes per pound, so you'll need around an extra 30-45 minutes. Always use a meat thermometer though to make sure the poultry is at the correct temperature since things like oven calibration and the temperature of the turkey when you put it in the oven can affect actual cooking times
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bdouble REVIEW:
November 28, 2013This really does come out awesome. Used this recipe for my first turkey and have done 5 since. Its true, you will be asked to make the turkey every year. Has never come out dry. I add bacon slices on top. Cook at 300 for more than 2 hrs if bird is bigger, than follow rest of cooking instructions. Enjoy.
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MakesMeLookGood REVIEW:
November 23, 2010The downside to this recipe is that you will be asked to make the turkey every year. Tried this recipe 3 years in a row already and it is always a hit with family and friends. Growing up in a Cuban family, we never really had turkey because it tends to be dry. This recipe makes it very moist and flavorful. I will continue to use this recipe. I tend to use more garlic than indicated and I use Naranja Agria that you can buy either in bottle form or as a fruit...you can buy it at a Latin Mercado or anywhere you buy Goya products.
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Lovecooking! REVIEW:
November 23, 2010Cubans often don't eat turkey because it's a dry meat. However, when I tried this recipe, my whole family loved it and the pork and ham were not even looked at!! Of course, I have my own secret that I add to the recipe.. ;) LOve it! Can't wait to cook it again this year!
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Sanation REVIEW:
December 19, 2009I had the pleasure to cook this wonderful dish for my expat American friends when living in the Caribbean last year. As an Australian, I have never celebrated the tradition of Thanksgiving so this was not only a Thanksgiving first, but also the first time I had cooked Turkey!The recipe did not disappoint and we were blessed with a tasty, moist bird for Thanksgiving dinner. It was so good I was given the title of 'honarary American'!I repeated the magic on Christmas Day cooking a bird for our expat South African friends. Again, the bird was a hit!Try this recipe - you won't be disappointed!
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linda vi REVIEW:
November 19, 2007i lived in south fla years ago. old beau of mine happened to be cuban. this cuban turkey best i have ever had! cuban turkey for me this year! fixing for new beau and family cannot wait, they are going to love it!
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